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Strawberry Lemon Bars with Tahini-Shortbread Crust

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Impresión
Tiempo de preparación30 minutos
Hora de cocinar20 minutos

Sweet-tart lemon curd and juicy California Giant strawberries come together in these elegant Strawberry Lemon Bars, layered over a rich tahini shortbread crust for a nutty twist on a classic dessert. Finished with vibrant strawberry swirls and baked until perfectly set, they’re bright, buttery, and irresistibly creamy in every bite.

INGREDIENTES

    Tahini-Shortbread Crust

  • 13 tablespoons butter
  • 1/2 taza de azúcar
  • 1/3 cup tahini
  • 2 tazas de harina
  • Pizca de sal

    • Lemon Curd Layer

  • 3 huevos
  • 1 taza de azucar
  • Yolks from 8 eggs
  • 1 cup lemon juice
  • 2 cups California Giant Strawberries, roughly chopped

DIRECCIONES

      • Preheat oven to 325°F. Line an 8x8 pan with parchment paper.
      • Add the butter, tahini, salt and sugar into a saute pot and cook on medium heat until the butter is melted and everything is combined. Remove from heat and now stir in flour until a dough forms.
 Press the dough into the pan evenly with your fingers or a spatula.
      • Bake for 25 minutes or until lightly golden. Let cool all the way.
      • In a medium size sauté pan on low heat, pour in the 3 eggs, sugar, egg yolk and lemon juice. Stir consistency for about 5 minutes.
      • After 5 minutes, turn the heat to warm and continue to cook for another 5 minutes until the mixture starts to thicken into a curd (keep mixing) - once it reaches 170°F (using a cooking thermometer), remove from the heat (careful not to overcook because then you will scramble the eggs) and fold in the chopped strawberries.
      • Scoop out 1/2 cup of this mixture, including the strawberry and blend in a blender until smooth. Set aside.
      • Pour the strawberry custard on top of the cooled shortbread.
      • Now dollop the strawberry-curd mixture across the top.
 Use a knife to gently swirl (don’t overmix - you want those pretty ribbons).
      • Bake at 350°F for 20 minutes or until just set in the center.
      • Cool to room temp or refrigerate for at least 2 hours until fully set. Enjoy!

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